Short and Tweet Baking Challenge: Superwraps
I’ve seen the word “quinoa” before but never realised that this week’s baking challenge would be a lesson in pronunciation. It’s not kwin-oha, which is how I’ve always pronounced it. It’s “keen-wah”. I carefully sounded it out several times in my head, hoping it would stick. It didn’t. I was calling it kwin-oha again before the day was done. But I assure you that Dan’s Superwraps are much easier to make than remembering how to pronounce the name of those weird little creamy-colour seeds, which remarkably isn’t a cereal or grain – quinoa is related to the same family as the beets, spinach and tumbleweed.
So I set about toasting the quinoa in a dry frying pan until the seeds turned nutty brown. Bored, my mind started wandering … I made
… Pacman faces, and then …
I made smiley faces …. and …
quinoa beaches and …
shapes that I didn’t really recognise as anything. And when the seeds were toasty brown…
The hot seeds fizzled and jumped and shot steam into the air. My gas cooker can’t keep a ‘gentle heat’ under a pan, so I put one of my old heat defusers underneath which kept the water at a steady, soft simmer. The water was absorbed within the time stated in the recipe, and I let the seeds cool on a plate. I was fascinated by the change in texture and colour of the quinoa. This stuff is very odd. Apparently it’s also very nutritious.
I made the dough using white spelt combined with strong bread flour, and after resting the dough for 30-minutes, it was very easy to work and roll thinly. Knowing from experience that when Dan says ‘”thin” he means “thinner than you’d believe possible” … I just kept rolling and rotating and flipping each 70 grams of dough until doing so any further seemed obsessive. I tossed the first one into a dry frying pan (dry since the recipe didn’t say oiled) and watched closely for the “blistering” to happen. I missed this important signal because the telephone rang. It was Molly’s veterinarian saying that the lab results showed she had an ear infection. “Ears drop and steroid tablets required,” I told her. She gave me a look. She hates ear drops.
By the time I returned to my first superwrap, it had transformed into a supercrispy flatbread, which to be honest didn’t taste half bad. The next one was better but I think I was a bit heavy-handed with the sunflower oil on it. The following one was nearly perfect, and the last (and 10th) one was just as I wanted. Delicious, soft and pliable, perhaps a touch salty but better that than too bland. The trick is not to allow these to sit in the pan too long. Quickly, quickly does it best.
Mr Misk liked them, too. That’s always an important consideration in whether I’ll make something again or not. I’ll be making these again.
We stuffed them full with slow-roasted lemon and chilli pepper chicken, diced tomatoes, shredded lettuce and pepper sauce.
And Molly waited impatiently for her dinner, too.
For this week’s Short and Tweet Challenge summary, click here.